Grease a large baking tray or line with greaseproof paper

Peel and finely chop the onion. Heat the oil in a non-stick frying pan. Add the onion and fry gently for 5 - 10 minutes, until golden. Set aside

Make the bread mix into dough according to the instructions on the packet. Put onto a lightly floured work surface and knead in the onion

Divide the dough into 8 pieces. Roll the balls of dough into 23cm/ 9in ropes, dusting the work surface with flour if necessary. Tie the ropes into knots, taking care not to stretch them. Put onto the baking tray

Cover the rolls with oiled cling film or a clean tea towel. Leave to rise in a warm place for about 30 minutes, or until doubled in size. Preheat the oven to 200 oC/ 400 oF/Gas 6

Using a pastry brush, glaze the rolls with the beaten egg. Bake in the preheated oven for 15 minutes, or until golden and the bases of the rolls sound hollow when tapped. Transfer to a wire rack and leave to cool. Serve the rolls warm or cold